Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.

Aulus Umbricis Scaurus was a Pompeiian manufacturer-merchant, known for the production of garum and liquamen (types of fermented fish sauce), a staple of Roman cuisine. He was active in Pompeii between c. 25-35 CE and 79 CE. Scholars believe that A. Umbricius Scaurus was Pompeii's leading fish sauce manufacturer.

Jun 17, 2022 · Garum was arguably the Roman’s favourite condiment. Made from rotted, fermented fish guts, it was a type of fish sauce produced across the empire to meet wide demand. Ancient sources describe the different types of garum and how it was made. The written sources are complemented by evidence from Pompeii.

The impluvium had one of the Garum mosaics in each corner. In the Atrium at each corner of the impluvium was a black and white mosaic of an amphora with a Latin inscription for the four Roman fish sauces.

Liquamen is a fish sauce that was used in Roman cuisine as soy sauce is used in Asian cuisine. Liquamen is notably present in the recipes of Apicius as salt is notably absent. Flowers and Rosenbaum state that it was "used in lieu of salt".

The first was a liquid fraction of amber colour with an intense taste of the sea and with excellent organoleptic, healing and, according to some authors, even aphrodisiac properties, the garum primum optimum or so-called “garum flower” (gari flos); the result of the first pressing.

The process to make garum is very simple, but requires attention and care. The fish has to be extremely fresh, better if just caught, and salt must be enough, at least the 20-25% of the liquid obtained in the end.

It's gorgeous - a clear golden amber, presented in a glass flask w/ a wooden stopper. Managing to be both intense, yet delicate, it's quite the umami bomb. Use it in salad dressings, marinades, pasta dishes, or add a splash to finished dishes.

Apr 4, 2014 · They have turned into a company named “Flor de garum” (Garum flower), and they offer a thicker version, called mousse of garum, and another one, more liquid. They have just …

Apr 18, 2021 · Romeinse mozaïek Frankrijk Garum is een vissaus uit de antieke wereld. Lekker gefermenteerde vis met zout uit de oudheid, de umami bom van vroeger. Nou ja vroeger, nuoc nam (vietnam) en nam pla (Thailand) zijn grappig genoeg waarschijnlijk bijna identiek aan garum, dus mijns inziens is het niet nodig om thuis de oude romeinse recepten…